Naturally Dyed Easter Eggs

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Are you planning on dyeing some Easter Eggs this year? I’ve found several sites that show how you can use natural ingredients as dyes for your eggs–fruits, veggies, herbs, and spices like blueberries, oranges, red and yellow onions, paprika, and much more! I haven’t tried any of these yet, but I thought I’d go ahead and share some helpful links with you! Above, the photo of these pretty pastel-colored eggs is from Better Homes and Gardens–see instructions here at bhg.com.

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You need to check out these naturally dyed eggs at the blog Dreamy Whites–they are beautiful and so is the blog!

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At Your Homebased Mom, you’ll find out how to create dyes that produce these soft earthy colors–such great shades! See instructions here at yourhomebasedmom.com.

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Here’s a nice variety of soft colors from Kaleyann.com–visit her blog for how-to’s here.

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If you’re wanting colors that are a little more vivid, you’ll find tips at A Few Short Cuts.

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MarthaStewart.com also has instructions for dyeing eggs naturally–look at those rich colors!

Have you tried dyeing eggs with natural ingredients? Do you prefer using natural or regular dyes?

Green Pistachio Smoothie

ncGreenPistachSmthienm Because of St. Patrick’s Day, I’ve been seeing lots of green when it comes to recipes the last few weeks! A lot of them have pistachios as an ingredient, and I love pistachios! So I thought I’d try them in a smoothie. A green smoothie, of course, with a healthy blend of milk, yogurt, honey, frozen banana, baby spinach leaves, and pistachios. It’s a lightly sweet, creamy smoothie that doesn’t taste super-spinachy. If you’re put off by green smoothies, you might want to give this one a try–it has less of a veggie taste than others I’ve had. You do have to do a wee bit of planning ahead to make this by putting a banana (or half of a banana) in the freezer the night before you make it, but otherwise this is super quick and easy to make!

GREEN PISTACHIO SMOOTHIE by NancyC Makes 1 (10-ounce)  serving

  • 1/3 to 1/2 cup low-fat milk (or use soy milk; use 1/3 cup if you want a thicker smoothie)
  • 1/3 cup plain or vanilla Greek yogurt (or use soy yogurt)
  • 1 Tablespoon honey
  • 1/2 medium frozen banana, broken into chunks
  • 1/2 cup well-packed baby spinach leaves
  • 2 Tablespoons coarsely chopped pistachios (plus a little more for sprinkling on top)

In a high-speed blender or food processor, add all ingredients and blend until smooth and creamy. Pour into a glass, top with a light sprinkling of pistachios, and serve. Makes about 10 ounces.

Have you made any green smoothies? Do you have a favorite recipe for one? Hope you are having a Happy St. Patrick’s Day! Linked to Let’s Get Real Friday, Inspire Me Monday, Sunday Showcase, Full Plate Thursday.

Chocolate Chip Pumpkin Blondies

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You’re probably wondering what’s up with this pumpkin recipe. I mean, it’s almost spring–a pumpkin recipe? But I still had a can of pumpkin I bought during the holidays that I hadn’t used and I wanted to make these Chocolate Chip Pumpkin … Continue reading

Gift Wrap Ideas for Valentine’s Day

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Valentine’s Day is just a few days away…if you still need ideas for ways to wrap or package your Valentine gifts, treats, or candy, here are some fresh ideas! Above, Valentine Present Toppers from Julep look really easy to make–see instructions and downloadable … Continue reading

Chocolate Chip Cherry Granola

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I was wanting to make some granola this past weekend, but I was also wanting something chocolatey. So I decided to combine the two and I came up with this Chocolate Chip Cherry Granola. I thought it would be a great … Continue reading

Veggie Black Bean Chili

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If you’re wanting something to eat that will warm you up during this chilly winter season, this Veggie Black Bean Chili is definitely the recipe to make! It’s easy to put together and healthy, too–with black beans, onion, garlic, green bell … Continue reading

Egg Nog Mini Loaves

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Egg Nog is one of those foods that signal the beginning of the holiday season. I first noticed it this year in the grocery store about three weeks before Thanksgiving. I usually buy a few cartons during the Thanksgiving and Christmas holidays and … Continue reading

Dark Chocolate Candy Cane Fudge

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If you haven’t had the chance to use up your candy canes before or on Christmas, here’s a yummy sweet treat you can make with those leftover candy canes! This Dark Chocolate Candy Cane Fudge is super-easy to make and the … Continue reading

Cranberry Pecan Pumpkin Muffins

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After baking quite a few mini loaves for the holidays, I thought I’d try some muffins! I really like these muffins because they have dried cranberries, golden raisins, chopped pecans, and lots of spices–they just seem perfect for this time of … Continue reading

Mini Fiesta Cups

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In my last post, I shared a recipe with you called Mini Cannoli Cups–a yummy bite-size dessert made with Nasoya® Won Ton Wraps. And I mentioned I’d be sharing another recipe that’s made with these wraps, so here it is! When … Continue reading

Mini Cannoli Cups

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Here’s an easy recipe I made with Nasoya® Won Ton Wraps. I had never used these wraps before, so I was interested in trying them out when I was offered some complimentary product from Nasoya® (they also provided a gift card to cover … Continue reading

Cranberry Pumpkin Bread and Mini Loaves

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I hadn’t made anything with fresh cranberries yet this year, so I decided it was time to do something about that! Plus, I still needed to make more mini-loaves for holiday giving. My Chocolate Chip Pumpkin Bread turned out well, so … Continue reading